Hearts of Palm, Black Bean, Red Onion and Corn Salad

TOTAL TIME: 30 min
Prep: 30 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons cane vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon freshly chopped chives
  • 1 teaspoon freshly chopped parsley leaves
  • 1 tablespoon freshly chopped cilantro leaves
  • 1 jalapeno pepper, stem and seeds removed and minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 (14-ounce) can hearts of palm, drained
  • 1 small red onion, thinly sliced
  • 1 cup cooked black beans
  • 1 cup cooked corn
  • 1/2 cup thinly sliced yellow bell pepper
  • 1/4 cup sliced bias cut green onions
  • Mixed greens, if desired, for serving
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Directions

In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.

Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing.

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